Healthy Artichoke Dip with Corn, Cayenne and Parmesan Cheese

This fantastic healthy version of artichoke dip is made with non-fat Greek Yogurt, tofu and cayenne. Parmesan cheese and sour cream replace the usual mayonnaise.
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Ingredients

Two 14-ounce cans artichoke hearts in water, drained and chopped

4 ounces light silken firm tofu (a scant 1/2 cup)

1/2 cup plain fat-free Greek yogurt

1 garlic clove

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup frozen corn kernels, thawed

1 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)

Freshly snipped chives, for garnish

How to Make It

Step 1

Preheat the oven to 350°. In a food processor, combine half the artichokes with the tofu, yogurt, garlic, paprika, salt and cayenne pepper and puree until smooth. Scrape the mixture into a large bowl and fold in the corn, 3/4 cup of the cheese and the remaining artichokes.

Step 2

Scrape the mixture into a 8-inch cast-iron skillet or a square glass baking dish and sprinkle the remaining 1/4 cup of cheese on top.

Step 3

Bake the artichoke dip for about 20 minutes, until bubbling. Switch on the broiler and broil the dip 8 inches from the heat for about 2 minutes, until the top is lightly browned. Let stand for 5 minutes, then garnish with snipped chives.

Make Ahead

The unbaked dip can be refrigerated overnight. Bring the dip to room temperature before baking.